clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Succotash with Poached Eggs and Herb Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review


Poached eggs served over a skillet succotash of fresh summer veggies, topped with a flavorful herb oil.


  • 12 tablespoons olive oil ( or butter)
  • 1 cup diced onion
  • 34 rough chopped garlic cloves
  • 2 cups diced Zucchini (or summer squash)
  • 1 cup fresh green beans , sliced ½ inch pieces (or use okra, lima beans, or edamame)
  • 1 red bell pepper, diced
  • 2 ears of corn, shucked and kernels removed (about 2 cups)
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon cracked pepper
  • 48 large eggs, poached ( or make crispy tofu!)

Herb Oil:

  • ½ cup, packed finely chopped tender herbs ( Italian parsley, tarragon, basil, cilantro, sage, oregano)
  • 1 large garlic clove
  • 1 tablespoon Lemon zest, chopped
  • ½ cup olive oil
  • 1/8 tsp salt, pepper, more to taste
  • chile flakes ( optional)


  • fresh cherry tomatoes, sliced in half


  1. In a large skillet, heat oil over medium-high heat. Add onion. Saute until tender, about 3-4 minutes, add garlic.
  2. Turn heat down to medium, and cook until garlic is fragrant about 2 minutes. Add zucchini and green beans and cook about 3-4 minutes, then turn heat to med low.
  3. Add peppers and corn. Cooking on medium-low for 10-15 minutes until everything is tender. Season with smoked paprika, salt, cumin and pepper. Taste adjusting salt and spices to your liking. You could add a splash of water to loosen.
  4. Make the herb oil. Finely chop the herbs and garlic. Zest the lemon and chop it up a bit. Place all ingredients in a bowl and stir to combine. I prefer using mostly Italian parsley and then adding 1 or 2 other herbs as an accent. It takes quite a lot of herbs to make ½ cup chopped ( it really condenses down, once chopped.)
  5. Poach the eggs to the desired doneness.
  6. Heat up the succotash (if necessary), loosen with a little water if you like- place the poached eggs over top and sprinkle with salt and pepper and a teaspoonful of the flavorful herb oil. Finish with aleppo chili flakes ( or chili flakes).
  7. Scatter with fresh cherry tomatoes over and around. Serve immediately.


  • Serving Size: One egg, ¼ of the veggies, 1 Tablespoon Herb Oil
  • Calories: 237
  • Sugar: 8.9 g
  • Sodium: 378.8 mg
  • Fat: 13.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 23.1 g
  • Fiber: 4 g
  • Protein: 10.4 g
  • Cholesterol: 186 mg